Pozole In The Instant Pot Food

INSTANT POT CHICKEN POSOLE

Steps:

• Set an Instant Pot to saute on high. When the pot registers hot, add the dried chiles and cook until just beginning to soften, about 3 minutes. Add 1 cup water. Turn off the pot and put on the lid. Let sit until the chiles are completely softened, about 5 minutes. Transfer to a blender and puree until smooth. Use a rubber spatula to push the mixture through a fine-mesh strainer into a small bowl.
• Reset the pot to saute on high. When the pot registers hot, add the vegetable oil. Add the onion, garlic, 1 tablespoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Turn off the pot.
• Add 6 cups water, the chile puree, hominy, cilantro, oregano and bay leaf to the pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
• Add the chicken to the pot and press to submerge in the liquid. Replace and lock the lid; return the steam valve to the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
• Discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred into bite-size pieces with two forks. Return to the pot along with any accumulated juices and stir to combine. Divide among bowls and top with dried oregano, radishes, queso fresco, cilantro, sour cream and/or cabbage. Serve with lime wedges.

INSTANT POT POZOLE ROJO

Steps:

• Preheat the oven to 350 degrees F.
• Toast all the chiles on a rimmed baking sheet until beginning to brown (do not char) and starting to lightly curl in places, about 5 minutes. Set aside until ready to use.
• Meanwhile, set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, after 1 to 2 minutes, add the oil and pork and let the pork sit undisturbed until browned, about 6 minutes. Turn the pork and brown the other side, 6 minutes more. Transfer to a plate until ready to use.
• Add the oregano, peppercorns, garlic, cloves, sliced onions and 2 tablespoons salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 6 to 8 minutes. Add 6 cups water and the toasted chiles and bring to a simmer. Turn the pot off, cover and let sit until the chiles have softened, 10 to 12 minutes.
• Blend the chile mixture in a blender until completely smooth. Transfer back to the pot and stir in 6 cups water until combined. Add the reserved pork, pozole, cilantro, mint and bay leaf.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 20 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
• Remove and discard the cilantro, mint and bay leaf. Carefully transfer the pork to a rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Return to the pot along with any accumulated juices and stir to combine.
• Serve with thinly sliced cabbage, thinly sliced radishes, dried oregano, cilantro leaves, fried tortilla strips, crumbled queso fresco, chopped white onion, crema and lime wedges.

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE

Steps:

• Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
• Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
• Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
• Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
• Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.

INSTANT POT® VEGETARIAN POZOLE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and guajillo chiles. Cook for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Saute function.
• Pour broth, pinto beans, hominy, and enchilada sauce into the pot. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard the guajillo chiles. Stir in cilantro and lime juice.

PRESSURE COOKER POZOLE

Steps:

• Set your salted water on to boil in your pressure cooker pot so it can be heating up while you prep your ingredients.
• Cut the pork into bite-size cubes and add to the water in the pressure cooker. Be sure to include any bone(s) from the roast. Add the bay leaves, then put the lid on and bring up to pressure per your cooker's instructions (this might take 20-30 minutes). Once the cooker is up to pressure, turn the heat down a bit until the stopper is rocking gently and set your timer for 10 minutes.
• During all that waiting time, chop your onion, drain and rinse your hominy, open your cans of green chillies, and measure out your seasonings. Read a book. Watch a video on Youtube. Finish tidying up and set the table. Whatever you like, just don't get out of earshot of the cooker's hiss. You want a nice gentle rocking.
• After ten minutes at pressure, take your pressure cooker off the heat, douse it under cold water in your sink until the pressure is released, and open the pot.
• Add the remaining ingredients, being careful not to fill above the max fill line on your cooker. (Take out some pork/stock and set aside if needed to make room for the hominy and onions.) Stir, put the lid back on, and bring back up to pressure (again, 20-30 minutes), and again cook at gently-rocking pressure 7 minutes.
• After 7 minutes at pressure, douse cooker under cold water in your sink until the pressure is released, stir, and adjust any seasonings for taste (it'll be crazy hot so be careful!).
• Serve with a sprinkling of fresh cilantro, and garnish with pico de gallo, avocado slices, and lime wedges. Yum!

INSTANT POT® CHICKEN POZOLE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion and garlic; cook and stir until tender and fragrant, about 5 minutes. Add green chilies and tomato paste. Add chili powder, cumin, salt, oregano, and ground chipotle. Add chicken, broth, and cooked hominy. If adding the dried guajillo chile, break in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Shred chicken with 2 forks. Add lime juice. Taste and adjust seasonings. Let sit on Warm setting until ready to serve.